Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted pumpkin and carrot soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted pumpkin and carrot soup is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Roasted pumpkin and carrot soup is something that I have loved my entire life.

I've got you covered with this "no-work" soup! Try this easy vegetable soup with roasted pumpkin, sweet potatoes, carrots, and harissa–roasting the vegetables first intensifies the flavor tremendously. A little patience will yield incredible flavors and an extra bite for.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted pumpkin and carrot soup:
  1. Prepare 500 g pumpkin
  2. Prepare 300 g carrots
  3. Make ready 2 tbsp oil
  4. Take Salt & pepper
  5. Prepare 2 brown onions
  6. Get 4 cloves garlic
  7. Make ready 1/2 vegetable stock cube
  8. Make ready 600 ml water (or more)
  9. Make ready 150 ml cream (I use oat)
  10. Make ready Optional
  11. Prepare 1 pinch cayenne pepper

Roasted Pumpkin Soup with Carrot and Turmeric. For this recipe, use small sugar or pie pumpkins —the large ones traditionally used for Roast the pumpkin* and allow it to cool. Scoop out small pieces of flesh from the rind and set aside. In a large saucepan, warm the olive oil over medium heat.

Steps to make Roasted pumpkin and carrot soup:
  1. Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
  2. Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.
  3. Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
  4. Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
  5. Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
  6. Enjoy with some crispy croutons!

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Place the cut pumpkin, carrots, garlic and onion onto a baking tray, spray with olive oil (ensure the vegies are coated with the oil) and bake in a moderate oven until Add the cream and heat gently and season with salt and pepper.

So that is going to wrap this up with this exceptional food roasted pumpkin and carrot soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!